Dark Shadows: The Cocktail

22 November 2018

This week KCC is in London for the literary event of the year – the launch of Joanna Lillis’s compelling book Dark Shadows: Inside the Secret World of Kazakhstan.

dark shadows cover

To celebrate this momentous occasion, we have invented the Dark Shadows cocktail: a blend of one part vodka (Kazakhstan’s favourite tipple), three parts cloudy cider (apples are from Kazakhstan!), and a splash of blood-like Grenadine (or pomegranate syrup or juice) to convey something of the secretive nature of Kazakhstan. It makes the perfect companion when reading this gripping saga.
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Dark Shadows – the cocktail
Based on 13-years of on-the-ground reporting, this book lifts the veil to take a glimpse at what’s really going on in this Central Asian oil and gas powerhouse, making it the ideal stocking-filler for Kazakhstan fans. you can order a copy from the publisher, I.B.Tauris or look for a copy signed by the author in Foyles in London.
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Joanna Lillis signing copies of her book in Foyles, London

 

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Le Cidre Nouveau est Arrivé !

8 November 2018

We finally got round to tasting our first batch of cider made with apples sourced from Almaty, widely acknowledged as the place where the ancestors of today’s apples evolved. We’re pleased to announce that the experiment was a success!

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We used locally grown aport apples, a large red and yellow coloured variety, that grows around Almaty, Kazakhstan. a big clue as to the apple’s origins can be found in the name Almaty which translates from the Kazakh as ‘the place of apples.’

For the experiment, we used five kilos of fruit, which was pressed to produce around three litres of juice. We used a juicer and a sieve with some cloth to press and filter the leftover apple pulp to squeeze out a bit more liquid.

Then the juice was poured into a clean 5-litre water container. We allowed nature to take its course, and no yeast was added to aid the fermentation process. We made an improvised airlock using a balloon with a pinhole in it (to allow the gas to escape from the fermenting liquid whilst keeping unwanted bacteria out).

Fermentation took around two weeks and then the cider was siphoned off into clean wine bottles, where it was left to mature for a year or so. The resulting cider, about 1.7 litres was produced from this batch, was a dry, pale-coloured liquid that went down all too easily.

KCC at 80: Sketches of Spain

30 August 2018

Welcome to the 80th edition of your favourite veggie food blog Knidos Cookery Club – we’re celebrating with a glass or two of Tinto de Verano, a close cousin to Sangria that’s a lot easier to make.

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Tinto de Verano with lazy patatas bravas

It’s a drink that sums up the lazy, hazy days of summer. Put some ice cubes in glass, add a glass of red wine and a slice of lemon and top up with soda water or lemonade, no need to chop up all that pesky fruit like in Sangria.

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Green Paella

KCC is currently on a fact-finding mission on the Iberian peninsula, taking in the tapas trail in Andalucia and walking the paella path on the Costa Blanca – we’ll be decoding some dishes from these trips at a later date on KCC, in the meantime enjoy the last days of summer with a lazy pinto of Tinto de Verano.

Figito Fiesta

17 August 2017

The year’s first succulent figs, in delicate green shades or striking mauve hues, are making their annual debut in Datça and to mark this moment we’ve come up with the figito, a cocktail that combines new season figs with white rum, mint and  lemon  – our spin on the classic mojito.

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Who’s for a figito?

One of the pleasures of walking round town at this time of year is stopping off to pick a juicy fig or two from the trees that abound in this area. Here’s a tree near the Knidos Cookery Club HQ with some prime fruits drying in the August heat.

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Figs drying in a garden in Datça, Turkey 

If you’ve got a glut of figs, then why not try this old favourite from last summer: Lord Venal’s Fiendishly Figgish Chutney, and enjoy a figito or two while you’re making it! Cheers, or Şerefe as they say in Turkey!

Ingredients (makes one litre)

6 ripe, fresh figs

4 sprigs of mint

2 lemons

100 ml White Rum (Bacardi or Havana Club)

600 ml soda water

200 ml Schweppes Bitter Lemon

Method

Peel and dice four of the figs and muddle with the mint and the juice from the lemons with a wooden spoon in a glass serving jug. Add the rum and mix well and then top up with bitter lemon and soda water. Serve over ice with a slice of lemon, a mint sprig and half a fig.